Description
My Grandma Ollie-Belle made the best ‘greens.’ This recipe is as close to hers as I could come. The ‘pot-liquor’ is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Ingredients
- 2 pounds collard greens – rinsed, stemmed and thinly sliced
- 2 pounds fresh ham hocks
- ½ pound salt pork
- 3 quarts chicken stock
- 1 cup chopped onion
- 2 bay leaves
- ¼ teaspoon red pepper flakes
- 2 tablespoons white sugar
- salt and freshly ground black pepper to taste
- 2 teaspoons red wine vinegar
Instructions
- Place ham hocks
- salt pork
- onion
- bay leaves
- red pepper flakes
- and sugar in a large pot with the chicken stock. Bring to a boil
- reduce heat to simmer
- and cook for 30 minutes.
- Stir collard greens into the pot
- and bring to a boil. Reduce heat to simmer
- and cook for 30 minutes
- or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8